Meatloaf Sandwiches

J loves meatloaf. Regular "old-style" meatloaf is so-so for me, so I was happy when, a while back, I found this recipe in a Simple & Delicious magazine. It's in their lower fat category, so it's a meal you can eat without the guilt or extra fat and calories (if you are watching that type of thing!).

Hot meatloaf is great, but a cold meatloaf sandwich is alllllllright!

Look at those sun-dried tomatoes - yum!

Sun-Dried Tomato Meatloaf

Simple & Delicious Magazine
1-1/4 cups sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons vegetable oil
1/2 cup milk
1 egg, lightly beaten
1 cup soft bread crumbs
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
1/4 cup ketchup

In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil for 3 minutes or until tender. In a large bowl, combine the milk, egg and bread crumbs. Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the crumb mixture. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.

In a small bowl, combine ketchup and reserved tomatoes. Spread over loaf. Bake, uncovered, at 350° for 55-60 minutes or until a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 10 servings.

My notes: You can do some substituting/changing here if you want to...I use about half the breadcrumbs that it calls for and decrease the milk just a little bit. I've also used egg beaters (1/4 cup = 1 egg) instead a regular egg. I don't even have vegetable oil anymore...use heart healthier canola, or even olive oil? instead.